Mango Sorbet
Servings: 4 - 6 people
- 3 ripe mangos about 20 ounces or 600 grams
- ¼ cup water or almond milk
- ¼ cup sugar or maple syrup; more or less to taste
FREEZE AND BLEND
- Peel and cut the mango into chunks. Add it on a baking tray that can fit in your freezer, and freeze for at least 4 hours; best if you do this one day in advance.
- Transfer the frozen mango chunks to a high-speed blender or food processor.Add the milk and maple syrup, and blend until smooth, stopping occasionally to scrape down the sides.It should take you about one minute with a high-speed blender and a couple of minutes with a food processor.
SOFT-SERVE MANGO
- Scoop the blended mango into a bowl and serve immediately as is or with fresh berries and mint leaves.
FROZEN MANGO
- Transfer the blended mango to a loaf pan, flatten it with a spatula, and freeze for 3 to 4 hours.Note: if you freeze it for longer, then it will turn into a block of ice. You'll have to take it out of the freezer 15 to 20 minutes before serving.
- Scoop it out with an ice cream scooper.
- Serve as is or with berries and mint leaves.
Nutrition information is an estimate for 1 serving of mango sorbet out of 4 servings.
TIP
To enhance the flavor of the sorbet, you can add a hefty pinch of salt and the juice of one lime. This is optional, and we usually don't do that. However, this is a way to add depth of flavor to your mango sorbet.
STORAGE
Freezer: keep mango sorbet in the freezer for up to 3 months. If you freeze it for more than 4 hours, the mango sorbet will turn into a block of ice. In this case, take it out of the freezer 15 to 20 minutes before serving.
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